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We've made wine twice so far and haven't used a mesh bag to contain the fruit (pears). The first batch we made we ran the sediment through a mesh bag, but truth be known after squeezing the juice through the bag most of the sediment ended up back in it anyway. This time we found something...

Here’s the deal… After about 5 or 6 days of fermenting we just moved our wine from the 7 gallon primary bucket to a 5 gallon glass carboy yesterday. This wine was made from 30+ pounds of pears, 1 & ½ gallons of Juicy Juice Raspberry/Apple juice, 10 pounds of sugar, and used champagne yeast...

Right now our pear/raspberry wine is about 2 & 1/2 days into fermenting in the primary upstairs with a upstairs house temp of about 66 to 67. We had to get the yeast started by raising the temp with a heating pad and that worked nicely. We took the heating pad off after about a day when the...

Primary is fermenting right now. 7 gallons made up of 30 pounds of pears, 1 & 1/2 gallons of Juicy Juice Raspberry/Apple Juice, and 10 pounds of sugar using Champain yeast. When the visibile (breather bubbling) signs of fermentation in the primary appear to have stopped we plan to taste it...

Being newbies (only our second batch of wine being made) we REALLY need your help here! Using a 7 gallon primary, our first batch of wine was 30 pounds of pears and 6 pounds of white rasins. We had put in about 5 to 7 pounds of sugar water and couldn’t fit in the rest, so about a week later when...

I have a friend or two I'd like to mail my first wine making attempt to. I called the US Post Office and they said they do not allow you to mail wine through them. What about UPS?

I'm making a pear based "wine" which I guess is really called a Perry when making it with pears. Anyway, at the last racking about 3 weeks ago we had added a few campden tablets (5 gallons), which I hear is less than what we should have used (1 per gallon). We are planning to bottle tomorrow as...

I'm looking for a good recipe using juice from the store that has peach and some other fruit in it like perhaps apple or something. Preferably this would be a recipe that takes less than 3 months to bottle, the faster the better. If you have one please post it in the "Fast" wine thread.

What does this refer to? If it is to sweeten the wine after it's done fermenting (or sorbate has been added to stop it) then is sugar water OK for this? Should it be boiled? Or do you guys prefer using fruit juice and if so does it need to be the same type, and does anything (like boiling) need...

A few replies in this thread… http://www.winemakingtalk.com/forum/showthread.php?t=10584 Inspired me to try a new thread on any recipes for fast wine making. When I say “fast” I mean either being able to bottle fast but might need some time to age, or in particular being able to bottle AND...

I keep reading about "punching down a cap" and keep wondering why in the heck you wouldn't just stir the cr*p out of your primary bucket twice a day. That's what I did with my pear wine using no bag, I just stirred it like crazy a few times a day. Seems to me that would extract more juice than...

I've been skimming over a few wine making books from the library trying to learn as much as I can and I noticed that many list a starting gravity and ending gravity to determine sugar content and ABV (alchohol by volume), but I'm not seeing any telling you what to adjust the acid level to. Is...

Need a straight answer on this. If I'm using store bought juice at say Walmart or something what is the juice allowed to have in it and what should it not have. Also, is pasturized juice OK? I also see some that say something like Malic Acid on them and some other stuff, so I need a good run...

I'm wondering, I hear some of you guys saying 6 months to bottle. I'm very impatient and would like to have a time span from fermenting to bottling of about 2 months or maybe 3. I was just wondering if a set time span isn't really what determines when to bottle, but rather that is based on when...

OK, about six weeks ago we starting making wine for the first time- pear wine. I just picked up two more 5 gallon glass carboys for $17.50 a piece from a local guy, so I'm looking to start up another few batches of something. Rather than use fruit again I'd like to try my hand at making wine...

I'm having trouble finding the beginner info on hydrometers, acid test kits, racking, and other general beginner info on here. Anybody got any links? I've got a bunch of reading I need to do but thus far I'm having trouble finding these basic newbie guides.

Since I've only got one 6.5 gal carboy at this time I'd like to find other ways to be making some while that one is in use. I've got about 7 one gallon glass wine jugs sitting around doing nothing. Do any of you guys do say a big batch of wine by using a bunch of 1 gallon jugs instead of one big...

This is another question I'm curious about. The way I understand it (?) the Campden tablet does two things- It creates (probably have this one wrong) CO2 like the fermation process and so fills up the air gap in the bottle, and it prevents oxigen in the wine from binding with it from racking. A...

I'm on my first wine making attempt- 6.5 gallons of pear wine. Having only one carboy at this time I don't want to dottle around for months not being able to make another batch. Already 5 weeks out the stuff tastes fine to me. Sure, it isn't as clear as a commercial wine yet, but it's plenty...

We are about 5 to 6 weeks out in our pear wine. We have racked it 5 times if you count moving it from the primary to the secondary and #1. The reason why we've racked it this many times already is not because of it's clearity (it's fairly clear), but because this is our first time making wine...